Place the torn bread in a bowl with the milk and let rest briefly. Then, squeeze the bread out with your hands to remove the excess milk.
Add the bread to a large mixing bowl along with all other meatball ingredients.
Use your hands to mix and combine the meatball ingredients together.
Next, roll the meat into golf-ball-ish sized balls, and line them onto a rimmed baking sheet.
Chill until you are ready to begin frying them.
Next, bring a few tablespoons of oil in a non-stick frying pan to medium high heat.
Add the meatballs in batches and fry on all sides until browned.
Finally, add to the sauce during the last 15 minutes of cook time and simmer until entirely cooked through.
Meanwhile cook your spaghetti noodles per package instructions.
Divide the pasta between plates and add sauce and meatballs. Finish with additional grated parmesan and fresh basil, as desired.